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Can i eat my T or have I fucked it up.

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By (user no longer on site) OP
over a year ago

Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx

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By *uicy jonesMan
over a year ago

near a big hill in s/ shropshire NOT in

If you've cooked it for that long how the hell is any of it still pink lol !!!

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By *om and JennieCouple
over a year ago

Chams or Socials

Beef can be eaten blu or rare so you will be fine

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By (user no longer on site) OP
over a year ago

"If you've cooked it for that long how the hell is any of it still pink lol !!! "

Fuck knows!

I'm airing on the side of chuckin it but I hate waste n tbh I haven't got the money to throw about like that.

xxx

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By (user no longer on site)
over a year ago

You will be fine get it down ya it won't hurt anymore that a rare steak will it

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By (user no longer on site) OP
over a year ago

"Beef can be eaten blu or rare so you will be fine"

It tastes ok n is piping hot it just looks dodgy. Xxx

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By (user no longer on site) OP
over a year ago

"You will be fine get it down ya it won't hurt anymore that a rare steak will it "

Ok if I'm not online tomorrow.........

xxx

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By *om and JennieCouple
over a year ago

Chams or Socials

"Beef can be eaten blu or rare so you will be fine

It tastes ok n is piping hot it just looks dodgy. Xxx"

Looks dodgy is a normal meal here

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By *uicy jonesMan
over a year ago

near a big hill in s/ shropshire NOT in

"If you've cooked it for that long how the hell is any of it still pink lol !!!

Fuck knows!

I'm airing on the side of chuckin it but I hate waste n tbh I haven't got the money to throw about like that.

xxx"

As long as you reheat to 73° holding your be okay you can literally eat beef raw if you can stomach it ,,,

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By (user no longer on site)
over a year ago

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx"

Eat it. Let us know tomorrow if it's okay.

If we don't get an update we'll take that as a 'no'.

Dedicate Somebody to delete your browsing history.

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By *erbyDalesCplCouple
over a year ago

Derbyshire

You'll be fine PTU, our pressure cooker leaves meat pink too.

But to everyone else, please don't eat mince raw. It really isn't the same as a rare steak (the outside of which must still be seared to kill E.coli)

Mr ddc

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By (user no longer on site)
over a year ago

Smother it with brown sauce ...

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By *adyGardenWoman
over a year ago

LONDON (se)

If in doubt microwave

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By (user no longer on site) OP
over a year ago

Thank you guys immmmmm sure illllll beeeee ok mooooooo.

xxx

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

Chuck the lot of it in the bin, and I will cook you a proper dinner

xx

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By (user no longer on site)
over a year ago

Only one way to find out

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By (user no longer on site) OP
over a year ago

"Chuck the lot of it in the bin, and I will cook you a proper dinner

xx"

Sausages?

xxx

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By (user no longer on site)
over a year ago

Just make sure you have toilet roll in, just in case

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By (user no longer on site) OP
over a year ago

"Just make sure you have toilet roll in, just in case

"

2 1/2 9 roll packs by the loo ready.

xxx

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

"Chuck the lot of it in the bin, and I will cook you a proper dinner

xx

Sausages?

xxx"

If ya wanna mash it up a bit, or do you prefer toad in the hole

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By *axandbooCouple
over a year ago

Bristol

It will be fine.

Beef is one of those meats that is pretty safe. As pointed out you can eat it "blue" which is technically raw

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By *acko9568Man
over a year ago

saltburn

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx"

Just made a lovely bakewell tart... piping hot with fresh cream, mmmmmm

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By *erbyDalesCplCouple
over a year ago

Derbyshire

"Chuck the lot of it in the bin, and I will cook you a proper dinner

xx

Sausages?

xxx

If ya wanna mash it up a bit, or do you prefer toad in the hole

"

C'mon Ace, offer the lady coq à la creme at least...

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By (user no longer on site) OP
over a year ago

"Chuck the lot of it in the bin, and I will cook you a proper dinner

xx

Sausages?

xxx

If ya wanna mash it up a bit, or do you prefer toad in the hole

"

Ohhhh defo toad in the hole. Nice n crispy batter with lashings of gravy. Xxx

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By (user no longer on site) OP
over a year ago

Well I've eaten some of it. Not too sure about it I guess I'm bowels will let me know for sure.

xxx

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By *iss_tressWoman
over a year ago

London

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx"

I browned off chunks of beef and it's been casseroling in the oven for three hours and it's brown, so how can your mince be pink?!!

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By (user no longer on site) OP
over a year ago

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx

I browned off chunks of beef and it's been casseroling in the oven for three hours and it's brown, so how can your mince be pink?!!

"

Fuck knows! I've decided not to risk any more. I've plenty of bread in and a unopened jar of nuttella.

xxx

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

"Chuck the lot of it in the bin, and I will cook you a proper dinner

xx

Sausages?

xxx

If ya wanna mash it up a bit, or do you prefer toad in the hole

Ohhhh defo toad in the hole. Nice n crispy batter with lashings of gravy. Xxx"

That can be sorted, lashings you say? Ignores Mr ddc's saucy cock comments

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By (user no longer on site)
over a year ago

Im wondering if you aint cooked it back to life ?

5 hrs in a slow cooker and still pink ?

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By *eesideMan
over a year ago

margate sumwear by the sea

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx"

It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.

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By (user no longer on site) OP
over a year ago

"Chuck the lot of it in the bin, and I will cook you a proper dinner

xx

Sausages?

xxx

If ya wanna mash it up a bit, or do you prefer toad in the hole

Ohhhh defo toad in the hole. Nice n crispy batter with lashings of gravy. Xxx

That can be sorted, lashings you say? Ignores Mr ddc's saucy cock comments

"

He's just a very very nawty boy.

xxx

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By (user no longer on site) OP
over a year ago

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx

It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun."

Think I'm going to chuck the rest as I don't want to risk it. Xxx

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By *erbyDalesCplCouple
over a year ago

Derbyshire

"Ignores Mr ddc's saucy cock comments

He's just a very very nawty boy.

xxx"

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By *ensualtouch15Man
over a year ago

ashby de la zouch

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx

It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.

Think I'm going to chuck the rest as I don't want to risk it. Xxx"

There is NO0 RISK

Pink is not a sign here x the temp has been hot enough for long enough to kill everything xx

80 degrees will kill the nasties but leave meat pink and tender

The colour change is a reflection of the proteins changing not if bacteria has been killed , hence the idea of meat thermometers xx

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By (user no longer on site) OP
over a year ago

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx

It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.

Think I'm going to chuck the rest as I don't want to risk it. Xxx

There is NO0 RISK

Pink is not a sign here x the temp has been hot enough for long enough to kill everything xx

80 degrees will kill the nasties but leave meat pink and tender

The colour change is a reflection of the proteins changing not if bacteria has been killed , hence the idea of meat thermometers xx "

That sounds tenical.

xxx

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

"Ignores Mr ddc's saucy cock comments

He's just a very very nawty boy.

xxx

"

It'll be spanky bum time if yer not careful young man

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By *andorasSecretCouple
over a year ago

Nr Birmingham

This is a bit confusing, but, as has already been said - beef is not a "safe" meat!!! Only whole cuts - like steak - can be eaten rare because the food poisoning bacteria that live on the outside of the steak get killed when it is seared. There's no bacteria inside, so the inside can be left uncooked. If you try eating mince of beef burgers etc rare, youre going to spend much of the next couple of days perched on the toilet with a bucket balanced on your lap.

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By *oddyWoman
over a year ago

between havant and chichester

"Ignores Mr ddc's saucy cock comments

He's just a very very nawty boy.

xxx

It'll be spanky bum time if yer not careful young man

"
Mr DDC isnt nawty just misguided bless him

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By (user no longer on site)
over a year ago

From the Utah Beef Councils website:

Q: Sometimes meat cooked in a slow cooker seems to be a reddish-brown color. I know it is well done.

A: On occasions, a reddish or pinkish-brown color may remain in well cooked meat. It can be readily seen in home-canned beef. It seems to occur most often when meat is simmered in water or braised as a pot roast where meat and vegetables are cooked together (slow cooker). Several conditions can lead to this pinkish-brown color:

• Very small amounts of nitrate, nitrite, nitrous oxide, carbon dioxide or sulfite may come in contact with the red meat pigments and form a permanent pinkish-brown color in the cooked meat.

• Some water supplies may contain nitrites. A small amount may cause color change if used to cook meat.

• Many vegetables such as beets, radishes, onions and celery naturally contain relatively high levels of nitrites and nitrates. When these vegetables are cooked with meats, a red color may be retained. This can often happen with a meatloaf mixture.

• Raw meats and poultry may react with carbon dioxide and form another red complex that is seen as a pink surface color in cooked meats. Or, a reddish band 3/8 inch wide, just below the meat surface, may occur on meat or poultry cooked on a charcoal or gas grill. This red band also comes from a reaction with carbon dioxide

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By *ensualtouch15Man
over a year ago

ashby de la zouch

"Browned off my mince last nite n put it in my slow cooker with carrots spuds a stock pot n water. Put it on high this am to cook it's been cooking for approx 5hrs. It's piping hot n bubbling away but some of the mince is still pink

can I eat it or will I die.

xxx

It depends on the quoltey of the mince but as most mince is a hi risk food just keep cooking it till its dun.

Think I'm going to chuck the rest as I don't want to risk it. Xxx

There is NO0 RISK

Pink is not a sign here x the temp has been hot enough for long enough to kill everything xx

80 degrees will kill the nasties but leave meat pink and tender

The colour change is a reflection of the proteins changing not if bacteria has been killed , hence the idea of meat thermometers xx

That sounds tenical.

xxx"

Really it's not 60 degrees c for over 10 mins will kill all you need to worry about your slow cook was most likely at 80 for hours

However proteins break down at different temperatures thus affecting the colour and texture xx

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By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ

"Ignores Mr ddc's saucy cock comments

He's just a very very nawty boy.

xxx

It'll be spanky bum time if yer not careful young man

Mr DDC isnt nawty just misguided bless him"

Yeah, but blame it on the Germans, I had nothing to do with it whatsoever

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By *erbyDalesCplCouple
over a year ago

Derbyshire

"Ignores Mr ddc's saucy cock comments

He's just a very very nawty boy.

xxx

It'll be spanky bum time if yer not careful young man

Mr DDC isnt nawty just misguided bless him"

There's a few people on here who I wouldn't mind guiding me astray...

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By (user no longer on site) OP
over a year ago

Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx

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By *eesideMan
over a year ago

margate sumwear by the sea

"This is a bit confusing, but, as has already been said - beef is not a "safe" meat!!! Only whole cuts - like steak - can be eaten rare because the food poisoning bacteria that live on the outside of the steak get killed when it is seared. There's no bacteria inside, so the inside can be left uncooked. If you try eating mince of beef burgers etc rare, youre going to spend much of the next couple of days perched on the toilet with a bucket balanced on your lap."

this

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By *ensualtouch15Man
over a year ago

ashby de la zouch

"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx"

You haven't aired on caution you have wasted perfectly good food !

Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !

I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked

Beef can easily be cooked at 65 c safely and without browning

There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food

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By (user no longer on site)
over a year ago

I had to eat nutella on toast today too. My porridge looked off

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By *imiUKMan
over a year ago

Hereford

Bung it in a normal pan and boil it for a few minutes if you are worried.

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By (user no longer on site) OP
over a year ago

"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx

You haven't aired on caution you have wasted perfectly good food !

Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !

I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked

Beef can easily be cooked at 65 c safely and without browning

There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food

"

No I can't afford to waste food but I also can't afford to be ill.

Btw I'm glad your perfect

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By *eesideMan
over a year ago

margate sumwear by the sea

"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx

You haven't aired on caution you have wasted perfectly good food !

Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !

I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked

Beef can easily be cooked at 65 c safely and without browning

There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food

No I can't afford to waste food but I also can't afford to be ill.

Btw I'm glad your perfect "

I work as a chef so food safety is a top priority. The only tipe of beef you can eat 100% safely but pink is hole cuts like stak ect. Wen it gets minsed the bacteria on the out side gets mixed up in as it gest minsed. So pink mince is NOT 100% safe. Yes you can eat it pink but it has to be top quality mince but even then its not 100% safe.

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By (user no longer on site) OP
over a year ago

"Thank you everyone. I've decided to air on the side of caution. N besides the nuttella is Calling me now. Xxx

You haven't aired on caution you have wasted perfectly good food !

Either you lied in your op and the food was not piping hot and bubbling or you have wasted good food for no reason , it is simple to research food hygiene and cooking temperatures !

I cook almost every day using a slow cooker often leaving the beef pink , without getting complex the colour is determined by denaturing and the blood and temp cooked

Beef can easily be cooked at 65 c safely and without browning

There are 3 million sites that can quickly confirm this rather than trust fab , wish I could afford to waste good food

No I can't afford to waste food but I also can't afford to be ill.

Btw I'm glad your perfect

I work as a chef so food safety is a top priority. The only tipe of beef you can eat 100% safely but pink is hole cuts like stak ect. Wen it gets minsed the bacteria on the out side gets mixed up in as it gest minsed. So pink mince is NOT 100% safe. Yes you can eat it pink but it has to be top quality mince but even then its not 100% safe."

Thank you seaside I'll go off what you say. Xxx

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By (user no longer on site)
over a year ago

you browned it first - how come its pink now - it will be fine

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By (user no longer on site) OP
over a year ago

"you browned it first - how come its pink now - it will be fine "

I did Brown it but not which by the looks of it. Xxx

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By (user no longer on site)
over a year ago

"you browned it first - how come its pink now - it will be fine

I did Brown it but not which by the looks of it. Xxx"

pardon the expresssion - but give it a sniff - beef thats off smells well like off beef - you can tell

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By (user no longer on site) OP
over a year ago

"you browned it first - how come its pink now - it will be fine

I did Brown it but not which by the looks of it. Xxx

pardon the expresssion - but give it a sniff - beef thats off smells well like off beef - you can tell "

It smells a bit like dog food now it had no smell before I cooked it n was well within its sell by data. Think I'll stick to what I know witch is cooking mince in a wok.

xxx

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By *oddyWoman
over a year ago

between havant and chichester

phew your still alive x

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By *imiUKMan
over a year ago

Hereford

"you browned it first - how come its pink now - it will be fine

I did Brown it but not which by the looks of it. Xxx"

See the earlier post about nitrites in veg. Nitrites keep things pink. If you browned the beef, you know it will be fine to eat.

Coincidentally, nitrites are the reason bacon is pink. If they weren't added to the salt when it is cured, it'd turn out grey. It tastes the same, but it looks much less appetising.

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By *ensualtouch15Man
over a year ago

ashby de la zouch

"you browned it first - how come its pink now - it will be fine

I did Brown it but not which by the looks of it. Xxx

See the earlier post about nitrites in veg. Nitrites keep things pink. If you browned the beef, you know it will be fine to eat.

Coincidentally, nitrites are the reason bacon is pink. If they weren't added to the salt when it is cured, it'd turn out grey. It tastes the same, but it looks much less appetising. "

It's actually the haemoglobin xx

And our chef above although correct when searing meat and cooking quickly where the center does NOT have time to reach the correct temperature is NOT correct concerning slower low temp cooking and don't take my word the facts are easy to find , the mince does not need to have its haemoglobin denatured in order for its temperature to be high enough for long enough to kill the nasties which is over 75 degrees for more than 30 mins

Some beef is very high in a certain haemoglobin compound and it's redness will prevail until much higher temperatures are achieved ,

If you had slow cooked and your water was bubbling Ie simmering ie 95 degrees average temp then you had killed everything

Ironically beef turns brown when not cooked and when colour of mince should NOT be used to determine if safe , cooking time and temp are key

Browning the meat the night before would have no impact upon the foods safety as not all would not have reached sufficient temp and even if it had the act of cooling would mean it would need to be heated again correctly to kill any microbes that had formed over night

Non of this is ambiguous it's all very well established and documented

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By (user no longer on site) OP
over a year ago

"you browned it first - how come its pink now - it will be fine

I did Brown it but not which by the looks of it. Xxx

See the earlier post about nitrites in veg. Nitrites keep things pink. If you browned the beef, you know it will be fine to eat.

Coincidentally, nitrites are the reason bacon is pink. If they weren't added to the salt when it is cured, it'd turn out grey. It tastes the same, but it looks much less appetising.

It's actually the haemoglobin xx

And our chef above although correct when searing meat and cooking quickly where the center does NOT have time to reach the correct temperature is NOT correct concerning slower low temp cooking and don't take my word the facts are easy to find , the mince does not need to have its haemoglobin denatured in order for its temperature to be high enough for long enough to kill the nasties which is over 75 degrees for more than 30 mins

Some beef is very high in a certain haemoglobin compound and it's redness will prevail until much higher temperatures are achieved ,

If you had slow cooked and your water was bubbling Ie simmering ie 95 degrees average temp then you had killed everything

Ironically beef turns brown when not cooked and when colour of mince should NOT be used to determine if safe , cooking time and temp are key

Browning the meat the night before would have no impact upon the foods safety as not all would not have reached sufficient temp and even if it had the act of cooling would mean it would need to be heated again correctly to kill any microbes that had formed over night

Non of this is ambiguous it's all very well established and documented

"

Thank you. That makes sence xxx

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By (user no longer on site)
over a year ago

Anyone seen the OP recently? She was making taco's tonight...did she make it out of the kitchen alive?

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